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Soup

Nut and Ripe Olive Soup

A soup made with nut butter, ripe pickled olives and tomato, thickened with arrowroot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Olive and tomato are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Nut and Ripe Olive Soup

Ingredients

Directions

Cook the olives

  1. Cook the sliced olives in ¾ cup of water for 15 minutes.

Make the soup

  1. Combine the cooked olives with the blended nut soup stock.

  2. Heat the mixture to boiling.

  3. Stir in the arrowroot and let it boil well.

  4. Add salt to taste and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Olive + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ripe pickled olives
Provides the main tangy, salty flavour and a firm, sliced texture in the soup.
Nut butter
Adds richness, body and a creamy mouthfeel to the soup base.
Tomato
Adds acidity and body, balancing the richness of the nut butter and olives.

The step that matters

Stir in the arrowroot and boil. Arrowroot thickens as it heats, so it should be stirred in evenly to avoid lumps. Prolonged boiling can thin starch thickeners, so the soup should be checked for thickness rather than simply boiled longer.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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